Pat chicken cutlets dry with paper towels. Season both sides with 1/2 tsp salt, black pepper, and Italian seasoning. Dredge each cutlet in flour, shaking off excess so only a light, translucent veil remains.

Heat 1 tbsp olive oil and 1 tbsp butter in a large deep skillet over medium-high heat until hot and foaming. Add chicken cutlets in a single uncrowded layer. Sear undisturbed for 4 to 5 minutes until deep golden-brown, then flip and cook for another 3 to 4 minutes until cooked through (165°F / 74°C). Transfer chicken to a warm plate and tent with foil.

Add remaining 1 tbsp olive oil and 1 tbsp butter to the same hot skillet. Add sliced cremini mushrooms and diced shallots. Sauté for 5 to 6 minutes without stirring excessively so mushrooms develop a deep, caramelized golden sear.

Add minced garlic to the mushrooms and cook for 60 seconds until aromatic.

Pour in the white grape juice (or apple cider) and balsamic vinegar, scraping up all browned fond and caramelized pan drippings from the bottom of the skillet. Bring to a brisk boil and let simmer vigorously for 4 to 5 minutes until reduced by half into a glossy, amber-syrupy glaze.

Pour in halal chicken bone broth and heavy cream. Whisk gently and simmer over medium heat for 3 to 4 minutes until the sauce slightly thickens into a velvety, creamy consistency. Taste and adjust seasoning with a pinch of salt and pepper.

Lower heat to medium-low. Return seared chicken cutlets and any accumulated resting juices back into the skillet. Spoon the rich mushroom cream sauce generously over the cutlets and simmer gently for 2 minutes to warm through.

Swirl in the final tablespoon of cold butter off the heat for a glistening restaurant luster. Sprinkle with fresh parsley and serve immediately over pasta or mashed potatoes.